Steamed North Queensland Reef Fish by Louis Tikaram

Louis Tikaram

Demonstrated by Louis Tikaram on stage at Grazed and Grown by Regional Flavours, read on for the recipe for Louis’ steamed north Queensland reef fish with ginger and shallot.

Louis – This fresh and light steamed fish is awesome as part of a banquet though tasty enough for a quick light meal for one with a nice bowl of steamed rice, I love making it with coral trout though you could use snapper, barramundi or any type of white fish.


1 x 400g fillet of coral Trout


3 green onions, shredded
1 small red chilli, seeds removed and finely sliced
1 bunch coriander, leaves picked


1 tablespoon salted black beans (rinsed) 2cm knob fresh ginger, finely chopped
2 tablespoons Chinese black vinegar
2 tablespoons white rice vinegar
3 tablespoons oyster sauce
1 tablespoon white sugar
1 tablespoon fish sauce
125ml grape seed oil


Fill a Wok with 2 litres of water, fit steamer in place and cover with lid; bring water to the boil.

Once the water is boiling place the fish inside steamer; cover again with lid and cook for approximately 8 minutes, or until fish is just cooked.

Turn temperature dial to keep warm and set aside.

Place all dressing ingredients in a bowl and whisk to combine. The dressing should taste salty, sweet, with slight heat.

Place salad ingredients in a bowl and spoon over 2 tablespoons of the dressing and toss to mix well.

To serve place a piece of fish into a deep serving bowl and drizzle evenly with remaining dressing.

Garnish the top with the salad and serve with a wedge of lemon.

Serves 4 as part of a shared meal.

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